Amêijoas à Bulhão Pato

1.Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.

2.Add fresh clams to the pan and pour in the white wine. Cover and cook until the clams start to open.

3.Stir in chopped coriander and butter, allowing the butter to melt and flavors to blend.

4.Continue cooking until all the clams have fully opened and are cooked through.

5.Serve hot, garnished with additional coriander leaves.